Keema Aloo with Capsicum

Delicious keema aloo (mince n potato curry) with some chopped red and green capsicum for added flavour.
Tastes delish and smells sensational too!

Ingreidents

250gm beef mince
(or you can use half beef and half lamb mixture)
Marinate the beef in quarter tsp each of turmeric,
coriander,
cumin powders,
some salt,
and 2 tbsp of yoghurt.
Set aside for at least half an hour.

3 grated onions
quarter cup oil
2-3 fenugreek/methi leaves
3 tomatoes, blended with skin
2 tbsp tomato puree/paste
1-2 green chillis
2 potatoes, peeled and cubed
1 small green capsicum, cubed
1 small red capsicum, cubed
some whole pepper, 2 cloves, 2 cardamom pods
1 tsp ginger
1 tsp garlic
quarter cup yoghurt, whipped
salt to taste
1 tsp coriander powder
1 tsp cumin powder
half tsp garam masala
half tsp turmeric powder
half tsp red chilli powder
juice of half a lemon
2-3 tbsp chopped coriander

Methods

Heat the oil in a pan, add the fenugreek/methi leaves. Then add the whole pepper, cloves and cardamom pods. Let them fry for a few seconds, then add the grated onions. Fry them until golden brown, now add the garlic and ginger pastes, followed by the cubed capsicum and potatoes. Fry these together for a couple of minutes, then add the tomato paste and the turmeric, coriander & cumin powders. Once these have cooked together slightly, add the mince meat, and sort of fry it into the mixture for 2-3 minutes until the colour changes slightly.

Add the blended tomatoes and a bit of chopped coriander. Cover and simmer together until the tomatoes are cooked and getting dry, and the oil begins to separate from the sides. Add the yoghurt and red chilli powder plus the green chillis. Cook for a few minutes on low heat making sure the yoghurt is well blended into the mince, and adjusting salt/chilli to your liking. If you prefer a vivid colour in your curry, you can add a bit of fried crushed onions or extra tomato paste. Check the potatos to make sure they are done. If you prefer extra gravy like we do, then add some warm water and boil for a few minutes. If you like your curry on the dry side, then do not add any extra water, let it dry up to your liking. Once done, sprinkle garam masala and chopped coriander over the top and squeeze the lemon. Give it a quick mix and you're done! Serve with rotis, chapatis or rice, or as preferred
THIS GRAVY IS GUD 4 NOODLES ALSO